Warm, cheesy, and irresistibly comforting – these cozy chicken nachos are made for slow evenings and hungry hearts.
Layered with tender shredded chicken, golden melted cheese, and all the toppings that make you feel at home, this recipe is perfect for sharing (or not!).
Nachos:
Bag of Nachos Chips or Doritos
3 cups Shredded Cheese ( Use yellow and white cheddar – the lighter the cheese the less fatty your dish will be )
Guacamole ( as much as you’d like – homemade tastes better )
3 cups Shredded BBQ Chicken ( smoky BBQ chicken enhances the dish )
Tomato Paste
Fresh Diced Tomato or Salsa
Jalapeno ( optional )
Toppings:
Sour Cream, Fresh Herbs
Shredded Chicken:
I love using shredded chicken straight from the slow cooker – it’s juicy, tender, and falls apart so beautifully that it clings to the cheese and chips in the most delicious way.
Honey Barbecue Pulled Chicken: [Slow Cooker Recipe]
Marinade:
Tomato Sauce
Vinegar
Brown Sugar
Honey
Wholegrain Mustard
Method:
Marinate 5 chicken breasts overnight in the fridge.
Slowly cook in marinade 3 hours.
Preheat oven to 180C/350F
Layer fast, bake fast. Don’t give your chips a chance to go soggy!
Start with a sturdy base of tortilla chips. Then layer on that juicy shredded chicken, dot with a few spoons of tomato paste for richness, sprinkle on a generous handful of cheese—then go back and add more cheese. Top it all off with a pinch of smoky paprika.
Pop it under the grill until the cheese is gooey, golden, and bubbling.
Serve hot. Eat immediately with guacamole, sour cream, fresh herbs and salsa.
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